A local and successful food blogger mentions that food blogging is quite a lonely journey, I was surprised to hear it from him but I have to agree.
Not knowing how a published post is received one after another. On top of that, when there’s no response to the posts and traffic is low, it started to get me thinking, where have I gone wrong? Like, Hello! Anybody there?
It is deterring at most times, however, that doesn’t put me off. Cooking is simply the power behind this blog, sharing recipes on my food blog has never been so fun, I thinkg whoever likes to cook should start up one! I hope to continue on for as long as I could afford the time spent.
And to increase traffic, here are three simple & humble tips …
i. Comment on as many favourite food blogs of yours attaching your own food blog webbie.
ii. Sign up for Digg.com, Stumbleupon.com and the likes, update onto your account whenever you’ve published an entry.
iii. Paste a link onto your Facebook, Twitter and other appropriate networking websites of yours. Why not share with the ones you know?!
Anyway, back to this Italian affair. It started off with a purchase of Gorgonzola out of curiosity and due to it’s cheaper price – €1.24. It’s quite a light tasting blue veined cheese.
At first, I thought of making Gorgonzola & mushroom ravioli, however the thought went off when I couldn’t locate the pasta roller. Then, I thought the easiest way to use it up is to combine with Parmesan into a ultimate savoury pasta dish.
Ingredients (Serve 2 – 3)
- 200 g of penne or any short-shaped pasta
- 250 g of Gorgonzola
- 50 g of shaved Parmesan
- 1 handful of some freshly chopped herbs
- 250 ml of dry white wine
- some dried chilli flakes (optional)
- 2 cloves of chopped garlic
- 1 chopped shallot
- extra virgin olive oil
The two-cheeses sauce was bubbling away. Actually it’s pretty much the same concept as making a fondue dip.
- Cook pasta as on the packaging, then set aside.
- Heat up a saucepan with a good drizzle of olive oil inside, then toss in shallot to stir fry until aromatic followed by garlic to stir fry briefly. Drop in a pinch of chilli flakes if adding it.
- Then add in dry white wine to simmer through for about less than 2 minute.
- Add in the crumbed Gorgonzola and shaved Parmesan (reserve some for topping later) to stir into the hot white wine until well combine. Season now with some salt and black pepper to taste.
- Now, drop in the cooked pasta to stir through until well combine, season again if needed.
- Dish it out, garnish it with some chopped herbs and shaved Parmesan.